Peanut Butter and Jelly Cookies

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Peanut Butter and Jelly Cookies have all the same flavors of America’s most popular sandwich in a cookie form! Loaded with tons of peanut butter flavor and filled with sweet jam in the center. Soft, chewy and peanut butter lovers will love these!

PIN this Peanut Butter and Jelly Cookie recipe to try later!

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Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies make the most perfect flavor combination. Just like the classic American sandwich flavor in a cookie form.

These cookies are made with creamy peanut butter, rolled in sugar, topped with sweet and fruity strawberry jam, then topped with more peanut butter. They are soft, chewy and barley crisp around the edges.

Both kids and adults will LOVE these cookies and they take less than 30 minutes to make from start to finish. They are great to make for all occasions, all year round and make the BEST lunch box treats.

If you love peanut butter cookies try my Peanut Butter Cookie Bars, Peanut Butter Cup Cookies, and Edible Peanut Butter Cookie Dough!

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key ingredients

• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily. Use crunchy peanut butter if you prefer. 
• Sugar: We use both granulated white sugar and brown sugar.
• Vanilla extract: Enhances all the flavors.
• Salted butter: Make sure the butter is softened at room temperature. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
• Egg: One whole egg, at room temperature. This will help bind the dough together.
• Flour: All-purpose flour works great, but you can also use whole wheat flour. Just note the flavor will be slightly different. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder & baking soda: Used as a leavening agent.
• Strawberry jam: Use your favorite sweet jelly flavor. Strawberry jelly is my favorite but raspberry jam and grape jelly make great alternatives. You can also use homemade jam as well.

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how to make peanut butter and jelly cookies

Cream butter and sugars: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. In a large mixing bowl, using an electric hand mixer or stand mixer, cream together the butter and sugars until light and creamy. About 2-4 minutes.

Add in the peanut butter, egg, and vanilla: Mix until combined. Be sure to scrape down the sides of the bowl and mix again.

Mix dry ingredients: In a separate medium bowl, combine and whisk together the flour, baking soda, and baking powder.

Add the dry ingredients to the wet ingredients: Mix just until combined and a dough has formed.

Form cookie dough balls: Use a mini ice cream scoop to form cookie dough balls. Roll dough balls into sugar (optional). Place on prepared baking sheet place 2 inches apart.

Add jam: Use a 1/4 teaspoon spoon, the handle of a wooden spoon, or your thumb to gently press an indentation into the top of each cookie. Melt jam for 10-30 seconds and fill the center of each chewy cookie to the top with melted jam.

Bake cookies for 9-10 minutes: They will bake when they are cooling as well. Let sit on baking sheets for a few minutes, then transfer to a cooling rack. Drizzle with melted peanut butter (optional) and enjoy!

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recipe tips

• Room temperature ingredients: For best results, it’s important that your egg, peanut butter, and butter are at room temperature. They incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
• Melt jam: When you melt the jam it makes it a lot easier to spoon into the center of the cookies. It will also give the cookies and smoother look.
• Perfect circle center: If you want to get a perfect shaped center, use the back of a wooden spoon or a 1/4 teaspoon. Using your thumbprint will make the centers more of an oval shape rather than a circle and the jam can leak our while baking.
• Top with sea salt: This will really make the flavors pop and add a hint of saltiness.
• More peanut butter: Add peanut butter chips to the cookie dough for more peanut butter flavor.

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recipe variations

• Chocolate drizzle: Add a milk chocolate, white chocolate, or peanut butter drizzle to the top of the cookies once they’ve cooled.
• Switch up the jam: Use different jams or use your favorite jelly flavor to fill the center of these cookies. Some other favorite flavors are raspberry, grape, blueberry, apricot, and orange marmalade. You could also use homemade fresh fruit jam or jelly!
• Sparkling sugar: Use sparkling sugar instead of regular granulated to make them look extra pretty.
• Peanut butter: If you love a nutty and crunchy texture, use chunky peanut butter instead of creamy.

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LEFTOVERS & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 4 days. After 4 days, they will store well in the refrigerator for 2-3 more days.

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

Freeze Cookie Dough: You can freeze cookie dough by refrigerating it for at least an hour and form a large cookie dough ball and wrap with plastic wrap, then place in a large ziplock freezer bag. When ready to bake cookies, let the dough defrost completely, then portion cookie dough balls, shape, fill, and bake accordingly.

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